Inhibitory effect of different fennel ( Foeniculum vulgare ) samples and their phenolic compounds on formation of advanced glycation products and comparison of antimicrobial and antioxidant activities-Reference-Cited by-同舟云学术

Inhibitory effect of different fennel ( Foeniculum vulgare ) samples and their phenolic compounds on formation of advanced glycation products and comparison of antimicrobial and antioxidant activities

Published:2016-12 Issue: Volume:213 Page:196-205
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Salami Maryam,Rahimmalek Mehdi,Ehtemam Mohammad Hossein

Funder

Isfahan University of Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference46 articles.

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